567 results about "Dairy foods" patented technology

The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.

An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened.

Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, colostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, colostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and / or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.

A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

The invention provides a candy. The candy is prepared from the following raw materials in percentage by weight: 50-95 percent of sweetener, 1-11 percent of grease, 3-35 percent of dairy food, 0.01-0.8 percent of emulsifier, 0.3-3 percent of food gum, 0-0.1 percent of pigment and 0-0.3 percent of essence. The candy prepared from the raw materials has high nutrient content and excellent product quality. The invention also provides a preparation method of the candy. The method comprises the following steps of: in a candy making process, boiling the mixture of raw materials such as the sweetener, the dairy food, the grease and the like under a vacuumized condition (namely, a low air pressure condition); and lowering the boiling point of the mixture to ensure that the raw materials are fully dispersed and mixed, the boiling temperature (between 90 DEG C and 110 DEG C) is lowered simultaneously, nutrients such as proteins, fat and the like contained in the raw materials are prevented from being damaged in a production process, and the obtained candy can keep the original juice and flavor and has rich nutrition and good mouthfeel.

The invention provides a preparation method of urea detection test paper in dairy and a detection method of urea; urease source powder is taken and mixed with pH indicator with the pKHIn more than 6.8; the mixture is diluted by deioned water and the filter solution or the upper suspension liquid after natural deposition is taken, uniformly fixed on a carrier with good water absorption by the forms of coating, printing or soaking, and dried subsequently, thus forming the urea detection test paper; the detection method of the dairy comprises the steps as follows: firstly, common pH test paper is used for detecting the dairy to be detected; whether the dairy to be detected is in normal pH range 6.3-6.8 or not is checked; if so, the urea detection is directly carried out; if not, the pH value is adjusted to the normal pH range and the urea detection is carried out subsequently; one piece of urea detection test paper dips the dairy to be detected and the color change of the test paper is observed; if the color of the test paper is not changed, the dairy is qualified; if the color of the test paper changes, the dairy is mixed with the urea, thus carrying out qualitative judgment on the dairy; and the displayed color is compared with a standard colorimetric card, so as to carry out semi-quantitative detection of the urea in the dairy.

The invention relates to a stabilizer composite and the application thereof, in particular to a stabilizer composite for dairy food and the application thereof, which belongs to the food technology field. The stabilizer composite comprises the following components by the weight proportion as follows: carrageenan 0.5-2, pectin 0.5-2, and carob bean gum 0.1-1. The stabilizer composite has the advantages that milk proteins can be stabilized efficiently, protein flocculation and precipitation can be prevented efficiently; the product containing up to more than 1% protein tastes soft and smooth and can be directly eaten with spoons or straws. Hot filling means or cold filling means at moderate temperature can be adopted when filling, and the product for sale can be stored at normal or cold temperature.

The invention provides a preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring. The preparation method comprises the following steps: adding protein type wall materials into water, stirring for dissolving the materials at 40-70 DEG C, adjusting the pH of an obtained solution to 7.0-12.0, reacting under the condition of 40-70 DEG C for 0.5-4 hours, adding sugar type wall materials and a stabilizing agent into an obtained reaction solution, and stirring for dissolving, thereby obtaining a water phase solution; adding an antioxidant and an emulsifier into nutrition lipid type core materials, and stirring for dissolving at 40-70 DEG C, thereby obtaining an oil phase solution; and mixing the water phase solution with the oil phase solution, emulsifying and homogenizing, and spray-drying, thereby obtaining the micro-capsule powder. The content of total fat in the micro-capsule powder reaches up to 60%-85%, and the content of surface oil in the micro-capsule powder is lower than 5%. The micro-capsule powder has tolerance to mechanical force, is good in self-emulsifying capability, can be dissolved to form uniform and stable fine emulsion without floating particles and sediments, can be applied to the field of food, and can be added to food such as bread, cookies, nutrition bars and milk products and also be taken as solid granules.

Compositions and methods of using the compositions to prepare dairy food products are disclosed. The ingredients may include milk protein concentrates, fat containing powders and other mixtures including sweeteners, flavorings, preservatives, salt and emulsifiers. Food products prepared according to the invention include yogurt, cheese, soft cheese, spreads, nutritional bars, cream cheese, dairy desserts and yoghurt.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.